Preparation

1. Preheat oven to 400˚F/200˚C.

2. Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.

3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.

4. Grate both zucchinis with a box grater.

5. Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.

6. Lay the chicken on top of the rice mixture and cover.

7. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F/75˚C.